At a restaurant with a window into the kitchen I saw a chef cracking eggs and pinching the top of the egg whites near the yolk before applying heat. We saw him crack many eggs and he did this every ...

I have some sort of digestive intolerance towards eggs that are not fully cooked, although I can handle some softness in egg yolks. In the case of fried or boiled eggs, this means that the whites are ...

I recently went to the supermarket and bought a carton of eggs and some fish (for dinner). I left both right next to each other in the fridge for a little over a day.
So I made myself some scrambled ...

I would like to know if it is possible to completely replace butter/margarine with egg yolks in cookie dough? Or in any other kind of butter-based dough while we are at it. And, if it is possible to ...

So this is my first time trying to make a custard pudding(I've watched a video). And of course it came out looking horrible but I left it on the stove for 30mins. I used 2 eggs and 250ml of milk and ...

Does anyone recall when refrigerated eggs became the norm in the US? I seem to remember buying eggs in the large grocery stores off the shelf--not refrigerated--as recently as the 1990s. I lived in ...

I would like to bring eggs Florentine for a potluck. I usually make them for myself Sunday mornings, but usually I strain the egg fresh from the pot to the muffin.
Is there any way to do this for a ...

I have a carton of fresh eggs here. They don't expire until this time next month. They don't float in a large bowl of water. But many of these ones after being hard boiled have a very strong sulfur ...

We have had our own chickens for over 20 years and feed them on crushed grain and laying pellets and they eat greens in the fields. The fresh eggs have always been plump in the centre when cracked. ...

I have seen a few examples of dehydrating scrambled eggs, and reconstituting them later. It got me wondering if there is a way to dehydrate raw eggs in a way that lets them still work for baking.
I ...

I have a cake recipe that calls for egg yolks and separately folding in egg whites. What would be the difference in eliminating folding in the whipped egg whites and just using the whole egg? Would it ...

Some recipes I've seen use an egg + yolk combination. A lot of them just use one egg. Does it make a big difference, as long as there is enough liquid in the batter? Would big brands use egg + yolk ...

I was wondering if it makes any difference to the taste, texture, or any other factor.
I tried googling but there are very few resources and some of them are contradicting. If anyone could enlighten ...

I have a question about Eggs and when it is safe to eat them. I'm not sure if this is on topic or not so sorry if it isn't.
I've read online that there are 2 ways to test if an egg is safe to eat or ...

I routinely pasteurize eggs in batches of 12 so if I don't have time for a full breakfast in the morning, I crack a few open in a glass of milk with some protein powder.
The approach I've been using ...

When I was preparing eggs at my uncle's house, since he was a techie, he insisted on blending the eggs in a miniature food processor as opposed to, say, beating them. Is there any advantage to this ...

Previous questions here have addressed the reasons why water or milk is added to scrambled egg mixtures in cooking. However, the two questions I've linked seem to parallel a distinction I've noticed ...